Eggplant Rolls

Our mom’s Eggplant Rolls are such a satisfying and comforting meal in the cooler months. We are a huge eggplant lover and this is one of our favorite recipes of all time. Many people are stumped or intimidated by cooking eggplant, but once you learn how to cook it correctly, you will be hooked. These Eggplant Rolls are totally gluten and grain-free, and require little oil, making it a much lighter, healthier variation of eggplant parmesan or lasagna. This recipe makes 15 rolls but is straightforward to double up for the freezer.

What stands out

These Eggplant Rolls are what fall cooking is all about. They combine the tender, roasted flavor of baked eggplant with a creamy, cheesy ricotta filling that’s seasoned with fresh herbs and Parmesan for a big burst of flavor in every bite. No one can resist the sweet marinara sauce and melty mozzarella topping which helps this dish feel indulgent even though it’s light. Whether you’re a fan of classic Italian flavors or just looking for a way to enjoy more vegetables, these eggplant rolls are a satisfying crowd-pleasing option that’s suited to both weeknight dinners and meal prep.

How to Prepare

Preheat the oven to 400F (200C).

Peel each eggplant, then use a knife to cut them into 4 slices lengthwise. Trim the rounded end pieces so that they are flat and even on each side (and straightforward to roll, once cooked).

Set the eggplant slices on a baking sheet and drizzle each piece on both sides with olive oil plus season with salt.

Bake for 15 to 20 minutes, until the eggplant are soft. Place the cooked eggplant to the side to cool while you make the filling.

In a bowl add the ricotta, egg, if using, grated parm, and dill, if using, and season with salt. Then mix until well combined.

Cover the base of an 8 x 8 inch baking dish with a thin layer of marinara.

Take one slice of eggplant so that the wider side is closest to you and place about 1 teaspoon of the ricotta mixture on the widest part. Gently roll the eggplant and place it in the pan.

Continue until all the eggplant slices are rolled and neatly placed in rows in the pan.

Top the rolls with the rest of the marinara sauce grate the mozzarella, and sprinkle it on top.

Bake again for 20 to 25 minutes, or until the mozzarella is melted and bubbly.

Kitchen tip

The eggplant skin can be very tough which is why we peel it in this recipe. If you do not peel the eggplant, you must soak the raw slices in salted water to help break down the tough, bitter flavor.

Swaps

1. Instead of olive oil, you can use any oil of your choosing. Be sure to pick an oil with a high smoke point, such as canola or avocado oil.
2. The egg serves as a helpful binder for the ricotta filling, but it is optional, so feel free to leave it out if you are intolerant to eggs.
3. Fresh dill can be omitted or replaced with any freshly chopped herbs such as basil, parsley, oregano, or a combo of all three.
4. You can use your own homemade sugo in place of store bought marinara (check it out here). Our favorite store bought brand is Rao’s.
5. Instead of ricotta, you can use cottage cheese mascarpone, or even cream cheese instead. You may need to adjust the amount of salt, depending on the cheese you use.
6. You can certainly make this recipe vegan using your favorite non-dairy cheeses instead. Let us know in the comments how it turns out!

Serve it with

• These Eggplant Rolls are the dinner main with a simple side salad or veggie side dish, such as our Simple Green SaladLemon Parmesan Salad or Roasted Bell Peppers.
• Serve this with a loaf of crusty bread or garlic bread to soak up the beautiful sauce.

Questions

why do you recommend peeling the eggplant?

The eggplant skin can be tough, which is why we peel it in this recipe. If you do not peel the eggplant, you must soak the raw slices in salted water to help break down the tough, bitter flavor.

strong Can we freeze the eggplant rolls?

This recipe is great for meal prep because they freeze well. Store the leftovers in an airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven until warmed through.

which marinara sauce do you use in these eggplant rolls?

We use our traditional, homemade a strong Italian tomato sauce, but you can use whatever canned or jarred version you enjoy. We suggest choosing one with minimal ingredients for the best quality.

What other cheeses can we use?

Besides mozzarella and Parmigiano, you can experiment with provolone, fontina, or even gouda for a different flavor profile. Just ensure they melt well to keep the dish cohesive.

Ingredients

Makes 4 servings

• 4 Italian eggplants
• olive oil
• salt, to taste
• ¾ cup ricotta cheese
• 1 large egg
• ½ cup grated parmigiano
• ⅓ cup fresh dill, chopped
• 1 ½ cups marinara sauce
• ½ cup shredded mozzarella

Equipment

• Measuring Cups + Spoons
• Nakiri Knife
• Cutting Board
• Liquid Measuring Cup
• Box Grater
• Baking Sheet
• Mixing Bowls
• 8 x 8 Baking Dish
• Peeler

Method

1. Preheat the oven to 400F (200C).
2. Peel each eggplant, then cut into 4 slices lenghtwise. Trim the rounded end pieces so that they are flat and even on each side (and easy to roll, once cooked). Don’t discard any peeled scraps as you can use them in your cooking for other recipes.
3. Set the eggplant slices on a baking sheet and drizzle each piece on both sides with olive oil plus season with salt. Bake for 15 to 20 minutes, until the eggplant are soft. Place the cooked eggplant to the side to cool while you make the filling.
4. In a bowl, add the ricotta, egg, if using, grated parm, and dill, if using, and season with salt. Mix until well combined.
5. Cover the base of a small oven-safe pan (we used an 8×8 inch pan) with a thin layer of marinara.
6. Take one slice of eggplant so that the wider side is closest to you and place about 1 teaspoon of the ricotta mixture on the widest part. Gently roll the eggplant and place it in the pan. Continue until all the eggplant slices are rolled and neatly placed in rows in the pan.
7. Top the rolls with the rest of the marinara sauce and the mozzarella.
8. Bake for 20 to 25 minutes, or until the mozzarella is melted and bubbly.